Day 29: More Galette

A galette is basically a free-form pie. I've made Ina Garten's apple galette for years including her crust.

Galettes are super easy, and I think more elegant than pies.

I made a blueberry/blackberry galette in the last couple of weeks. Tonight I made a cherry galette with Bing and Ranier Cherries. I used a store bought crust, so it only took me about 20 minutes to prep--most of this time spent pitting cherries.

Here's the crust with cherries plopped on top.



Add a little butter, fold up the crust, and brush the crust withal egg wash.



Try to wait until cherries have cooled below molten phase. Then try to eat only 1/8. Scratch that... 1/6. OK, 1/4.



Yummmmmmmm

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